Sour Cherries in Syrup

Amarene (sour cherries), referred to as visciole in the municipiality of Cantiano, are known here as the dark red Morello cherries. These wild cherries grow on trees smaller than those of regular cherries. The fruit itself is small, crimson-near-black in color, and extremely acidic raw.

After removing the small stone from the fruit, the pitted cherries are set to drain overnight. The next day, the resulting juice is blended with sugar and reduced until thick. Once the syrup has cooled down, the pitted cherries are mixed in with a special blend of spices, brought to a simmer, and jarred while still hot. A short pasteurization takes place, and then the jars are placed in a cool storage room for two months to let the flavors macerate prior to distribution.

This decadent, pure preserve has the perfect balance of tartness and sweetness. It has the rich flavor of baked cherries, with a hint of cinnamon, clove, and lemon. The juicy cherries and rich syrup make a sumptuous topping or ingredient for desserts and cocktails. Mix in fruit salads or use as a topping for ice cream, panna cotta, or cheesecake. Swirl into yogurt and top with granola. Mix into a cake batter for a stunning dessert studded with cherries.